Chemmeen curry (prawn in fried coconut gravy)

SUMMARY

• Course.....................main course
• Cuisine....................Kerala
• Cooking Time.........20 minutes
• Preparation Time....15 minutes
• Total Time..............35 minutes

INGREDIENTS

•  Prawn (chemmeen)..1/2kg
•  Turmeric powder......1/2tsp
•  Tomato medium........2nos
•  Green chilly...............3nos
•  Gingergarlic paste.....1tsp
•  Salt ...........................to taste
• Tamarind................... lemon size 
•  Fenugreek seeds.......1/2tsp
•  Chopped shallots......6nos
•  Curry leaves springs.2springs

 FOR GRIND:

•  Grated coconut..........1cup
•  Shallots......................4nos
•  Fennel seed................1/2tsp
•  Curry leaves.............. few
• Chilly powder..............1tsp
•  Coriander powder.......2tbsps
• Coconut oil..................11/2tbsp

 STEPS

1.  Clean and wash the prawn.
2.  Soak tamarind in water. 
3. Heat 1 tbsp coconut oil in a pan and put grated coconut,fennel seed, shallots and curry leaves, stir continuously in low flame.
4. When it is turn golden brown add chilly powder and coriander powder in to it and stir well for 2 minutes. 
5. Then remove it from the flame and allow to cool.Then grind it to a fine paste by adding little water.
6.  Take a clay pot add tamarind juice, chopped tomato, green chilly,ginger garlic paste, turmeric powder, salt, and curry leaves.
7. Heat it in medium flame for 10 minutes. After 10 minutes add prawns and cook it is done. 
8. Meanwhile heat 2tbsp coconut oil in another pan and put fenugreek seeds chopped shallots and curry leaves.
9. When shallot is golden brown add ground coconut paste and boil it.
10.  Add coconut mix in to prawn gravy and mix well.Boil for 2 minutes.Switch off the flame. 
11. serve hot with rice or chappati.